Note: whole moong dal has its green outer skin intact. The lentils are yellow on the inside. Split green moong dal retains the green skin in the packaging.
Ingredients:
Split green moong dal - 2 cups
Turmeric - a pinch
Oil - 1/2 tsp + 2 tbsp
Cumin seeds - 1 tsp
Onion, large, sliced thin - 1/2
Serrano peppers, sliced lengthwise (optional) - 2
Ginger, finely chopped - 2" piece
Garlic, finely chopped - 2 tsp
Garam masala - 2 tsp
Tomatoes, small, quartered (or use canned) - 3
Salt - to taste
Coriander leaves, chopped - 3/4 cup
Method:
Wash and drain the dal. Place in a container with 4 cups of water, a pinch of turmeric, and 1/2 tsp of oil. Bring to a boil on high heat. Immediately reduce the heat to medium low and cook covered until done. Take care that the dal should still retain its structure and not become completely mushy.
In a separate pan, heat 2 tbsp oil until hot. Add the cumin seeds and let them splutter (less than a minute). Add the onions and stir well to coat. Add the serrano peppers. Cook until the onions start turning brown, then add the ginger and garlic and stir for a couple of minutes. Mix in the garam masala and stir for a couple of minutes, then add the tomato pieces. Mash them lightly and let cook for about 5 minutes. Then add the cooked lentils, salt, and water (you can control the amount of extra water depending on the desired consistency of the final dish, so start with a small amount and gradually increase it if you like), mix well, cover and cook for five minutes. Garnish with coriander leaves.
Serve hot with rice or chapatis/wheat tortillas.
Author:
Shrinkingsodacan
Ingredients:
Split green moong dal - 2 cups
Turmeric - a pinch
Oil - 1/2 tsp + 2 tbsp
Cumin seeds - 1 tsp
Onion, large, sliced thin - 1/2
Serrano peppers, sliced lengthwise (optional) - 2
Ginger, finely chopped - 2" piece
Garlic, finely chopped - 2 tsp
Garam masala - 2 tsp
Tomatoes, small, quartered (or use canned) - 3
Salt - to taste
Coriander leaves, chopped - 3/4 cup
Method:
Wash and drain the dal. Place in a container with 4 cups of water, a pinch of turmeric, and 1/2 tsp of oil. Bring to a boil on high heat. Immediately reduce the heat to medium low and cook covered until done. Take care that the dal should still retain its structure and not become completely mushy.
In a separate pan, heat 2 tbsp oil until hot. Add the cumin seeds and let them splutter (less than a minute). Add the onions and stir well to coat. Add the serrano peppers. Cook until the onions start turning brown, then add the ginger and garlic and stir for a couple of minutes. Mix in the garam masala and stir for a couple of minutes, then add the tomato pieces. Mash them lightly and let cook for about 5 minutes. Then add the cooked lentils, salt, and water (you can control the amount of extra water depending on the desired consistency of the final dish, so start with a small amount and gradually increase it if you like), mix well, cover and cook for five minutes. Garnish with coriander leaves.
Serve hot with rice or chapatis/wheat tortillas.
Author:
Shrinkingsodacan
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